Comparison of Aromatic Compounds in Pitaya Wine on Different Columns
Abstract
The aroma components of pitaya wine was enriched by headspace solid-phase microextraction (HS-SPME). The chromatographic separation was performed on two kinds of polar columns, respectively. GC-MS was used to detect and compare the aroma components. Differences between the separation of aroma components of pitaya wine by polar column HP-5MS and polar column CP-Wax. The results showed that there were significant differences between the two columns in the determination of the aroma components of pitaya wine. The main aroma compounds measured by HP-5MS column had many more types and contents than the CP-Wax column.
Copyright (c) 2018 Yongchao Jiang, Lina Ma, Xiao Gong, Mao Lin
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